Baklava Rolls Recipe Easy (Homemade Greek Saragli)
Make the best baklava rolls recipe at home! With golden phyllo, spiced nuts, and honey syrup, these easy Greek saragli are a perfect dessert.
Equipment
- 1 Baking dish 23cm x 30cm Ensure your rolls are snug in your dish
Ingredients
Syrup ingredients
- 420 grams Sugar
- 250 ml Water
- 20 ml Lemon juice
- 1 Cinnamon stick
- 6 Whole cloves
- 1 tablespoon Honey
Baklava Rolls
- 20 sheets Phyllo Pastry (1 packet = approx 400 grams)
- 160 grams Almonds crushed
- 150 grams Pistachios crushed
- 100 grams Walnuts crushed
- 1 tablespoon Ground cinnamon
- 1 teaspoon Ground cloves
- 1 tablespoon Raw sugar
- 300 grams Unsalted butter melted
Instructions
Syrup Instructions
- In a saucepan, combine sugar, water, lemon juice, cinnamon stick, cloves, and honey.
- Place over medium heat, stirring occasionally, and bring the mixture to a boil.
- Boil for 1 minute, then turn off the heat and set aside to cool completely.
Nut Mixture
- Preheat your oven to 200°C (fan-forced).
- Butter the bottom and sides of your baking dish.
- Place one phyllo/ filo sheet on a clean work surface, and brush melted butter over the top.
- Add another sheet on top and brush with more butter.
- Evenly sprinkle a few handfuls of the nut mixture over the sheet.
- Fold the bottom edge up about 5 cm to form a straight edge.
- Place two souvlaki sticks along the fold at the bottom and roll the phyllo tightly around the sticks to create a cigar shape.
- Gently scrunch the rolled phyllo toward the center using your hands, creating a crinkled effect.
- Carefully slide the souvlaki sticks out and place the saragli roll snugly into the baking dish.
- Repeat until all saragli are prepared and lined up in the dish.
- With a sharp serrated knife, cut each roll into 3 portions or your desired size.
- Brush the remaining melted butter generously over the tops.
Baking and Finishing
- Bake in the preheated oven at 200°C for 20 minutes.
- Reduce the temperature to 100°C and bake for an additional 40 minutes, or until golden brown and crispy.
- Remove from the oven and immediately pour the cooled syrup over the hot baklava.
- Let it rest for a few hours to fully absorb the syrup. Serve and enjoy!
Video
Nutrition
Calories: 249kcalCarbohydrates: 25gProtein: 4gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 22mgSodium: 63mgPotassium: 121mgFiber: 2gSugar: 16gVitamin A: 273IUVitamin C: 1mgCalcium: 32mgIron: 1mg
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